Description
A fragrant Thai stir-fry made with tender chicken, garlic, chili, and fresh holy basil in a savory-sweet sauce. Served over jasmine rice, this quick and flavorful dish is perfect for weeknight dinners or when you’re craving Thai takeout at home.
Ingredients
1 lb chicken breast or thigh, cut into bite-sized pieces
1 cup Thai holy basil leaves (or Thai basil)
4 cloves garlic, minced
3 Thai chilies or 1 teaspoon red chili flakes (adjust to taste)
1 bell pepper, sliced (optional)
1/2 onion, thinly sliced (optional)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
2 cups cooked jasmine rice
1 tablespoon oil for cooking
Instructions
1. Slice chicken into bite-sized pieces and set aside. Mince garlic, slice onion and bell pepper, and prepare basil leaves.
2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and brown sugar.
3. Heat oil in a skillet or wok over medium-high heat. Add chicken and stir-fry until nearly cooked through (about 4–5 minutes). Remove and set aside.
4. Add more oil to the pan. Sauté garlic and Thai chilies for about 30 seconds until fragrant.
5. Add bell peppers and onions (if using) and stir-fry for 2–3 minutes.
6. Return chicken to the pan. Pour in the sauce and stir well. Let it simmer for 1–2 minutes.
7. Turn off heat and immediately add basil. Toss until wilted.
8. Serve hot over jasmine rice.
Notes
Use chicken thighs for extra juiciness and flavor.
Add a fried egg on top for a more traditional Thai presentation.
Substitute ground chicken for a quicker-cooking variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Keywords: thai basil chicken, pad krapow gai, Thai chicken stir fry